Why You’ll Love This Recipe
The combination of roasted Brussels sprouts, sweet maple butternut squash, and tangy cranberries creates a delicious balance of savory and sweet flavors. This salad is not only festive and colorful, but it’s also gluten-free and vegetarian, making it a healthy choice for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the roasted Brussels sprouts:
- 3 cups Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tbsp olive oil
- Salt, to taste
For the roasted butternut squash:
- 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
- 2 tbsp olive oil
- 3 tbsp maple syrup
- ½ tsp ground cinnamon
Other ingredients:
- ½ cup pumpkin seeds
- 1 cup dried cranberries
- 2-4 tbsp maple syrup (optional)
Directions
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Roast the Brussels sprouts: Preheat the oven to 400°F. Toss Brussels sprouts with olive oil and salt, then place them cut-side down on a baking sheet. Roast for 20-25 minutes, turning them halfway through for even browning.
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Roast the butternut squash: Preheat the oven to 400°F. Toss cubed butternut squash with olive oil, maple syrup, and cinnamon. Roast for 20-25 minutes, turning halfway through.
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Assemble the salad: Combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries in a large bowl. Drizzle with additional maple syrup if desired, and toss to combine.
Servings and Timing
- Servings: 8
- Total Time: 40 minutes (prep: 20 minutes, cook: 20 minutes)
Variations
- Nuts: Use walnuts or pecans instead of pumpkin seeds for extra crunch.
- Cheese: Add crumbled feta or goat cheese for added richness.
- Spice it up: Add a pinch of cayenne pepper to the squash for a bit of heat.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. This salad can be served cold or at room temperature, but for best results, enjoy it fresh.
FAQs
Can I prepare this salad ahead of time?
Yes, you can roast the vegetables ahead of time and store them in the fridge. Assemble the salad just before serving.
Can I use frozen butternut squash?
Fresh is best for this recipe, but frozen butternut squash can work in a pinch if you roast it properly.
How do I prevent the Brussels sprouts from getting soggy?
Make sure they are spread out in a single layer on the baking sheet and not overcrowded during roasting.
Can I add more vegetables?
Yes, feel free to add other roasted vegetables like sweet potatoes, carrots, or parsnips.
Can I make this salad vegan?
Yes, this recipe is already vegan if you omit the optional maple syrup.
Conclusion
This roasted Brussels sprouts salad with maple butternut squash, pumpkin seeds, and cranberries is a beautiful and delicious addition to any meal. With its balance of savory, sweet, and crunchy elements, it’s the perfect side dish to bring festive cheer to your table.
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Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries is a vibrant, nutrient-packed side dish perfect for fall and holiday meals. The combination of savory Brussels sprouts, sweet maple butternut squash, and tangy cranberries offers a delicious balance of flavors, making it an ideal choice for Thanksgiving or Christmas dinner.
Ingredients
-
For the roasted Brussels sprouts:
- 3 cups Brussels sprouts, trimmed and yellow leaves removed
- 3 tbsp olive oil
- Salt, to taste
-
For the roasted butternut squash:
- 1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch pieces
- 2 tbsp olive oil
- 3 tbsp maple syrup
- ½ tsp ground cinnamon
-
Other ingredients:
- ½ cup pumpkin seeds
- 1 cup dried cranberries
- 2–4 tbsp maple syrup (optional)
Instructions
- Roast the Brussels sprouts: Preheat oven to 400°F. Toss Brussels sprouts with olive oil and salt, and place them cut-side down on a baking sheet. Roast for 20-25 minutes, turning halfway through for even browning.
- Roast the butternut squash: Preheat oven to 400°F. Toss cubed butternut squash with olive oil, maple syrup, and cinnamon. Roast for 20-25 minutes, turning halfway through.
- Assemble the salad: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries. Drizzle with additional maple syrup if desired, and toss to combine.
Notes
- Nuts: Substitute walnuts or pecans for a different crunch.
- Cheese: Add crumbled feta or goat cheese for added richness.
- Spice it up: A pinch of cayenne pepper in the squash adds a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Salad
- Method: Roasting
- Cuisine: American
